Recipe description
September 22, 2026
Tofu and Kimchi Noodle Bowl with Pickled Vegetables
A savory, plant-forward noodle bowl with fermented kimchi and colorful pickled crunch.
Fermented Foods
Plant Based
Colorful Plants
84%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: wheat, soy, sulfites, mustard, sesame, tree_nut, peanut, celery, lupin, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- Provides plant-based protein and fiber from tofu, vegetables, kimchi, and sesame seeds.
- Includes a wide variety of colorful vegetables, aromatics, and fermented kimchi.
- Combines protein, vegetables, and healthy fats for a more balanced noodle meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Noodles
200
gram
Tofu
300
gram
Kimchi
1
cup
Carrot
1
piece
Cucumber
1
piece
Daikon
1
cup
Onion, red
1
piece
Vinegar, white wine
3
tablespoon
Sugar, white
1
teaspoon
Salt
1
teaspoon
Sesame oil
2
tablespoon
Soy sauce
2
tablespoon
Garlic
2
piece
Ginger
1
tablespoon
Sesame seeds
1
tablespoon
Onion, spring
2
piece
Gochujang (Korean chili paste)
1
tablespoon
Instructions
1
Quick-pickle the vegetables: thinly slice the carrot, cucumber, daikon, and half the red onion. Toss with the white wine vinegar, sugar, and a pinch of salt in a bowl. Set aside for at least 15 minutes to soften and become tangy.
2
Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Pat dry with a clean towel.
3
Cook the noodles according to the package directions until tender but chewy. Drain and rinse briefly under cold water, then toss with a little sesame oil to prevent sticking.
4
Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Add the tofu cubes and fry until golden and crisp on all sides, about 6-8 minutes. Set aside.
5
In the same pan, add the minced garlic and grated ginger and cook for 30 seconds until fragrant. Stir in the soy sauce and gochujang, then add the kimchi and cook for 2 minutes until warmed through.
6
Divide the noodles between two bowls. Top with the crispy tofu, the warm kimchi mixture, and the drained pickled vegetables.
7
Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately as a flavorful lunch or dinner.
Nutrition
700 kcal
Calories
30 g
Protein
84 g
Carbohydrates
9 g
Fiber
11 g
Sugar
28 g
Fat
4 g
Saturated fat
3.5 g
Salt
FAQ
How many servings does this tofu and kimchi noodle bowl make?
The recipe makes 2 servings.
How long should the vegetables pickle?
Let the sliced vegetables sit in the vinegar mixture for at least 15 minutes.
How can I make the tofu crispy?
Press out excess moisture, pat the tofu dry, and fry the cubes over medium-high heat for 6–8 minutes, turning until golden on all sides.
Can I use a different type of noodle?
Yes. Use another noodle variety, adjusting the cooking time according to the package instructions.
Is this noodle bowl vegan?
It can be vegan if the noodles, kimchi, gochujang, and soy sauce are free from animal-derived ingredients. Check the labels, as some kimchi contains fish or seafood.
How can I make the bowl gluten-free?
Use certified gluten-free noodles, tamari or gluten-free soy sauce, and check that the kimchi and gochujang are gluten-free.
How can I adjust the spice level?
Use less gochujang and choose a mild kimchi for a gentler flavor, or add more gochujang for extra heat.
Can I prepare the components ahead of time?
Yes. Pickle the vegetables and cook the tofu and noodles ahead of time. Store them separately and assemble when ready to eat.
What allergens are present in this recipe?
Tofu and soy sauce contain soy, while sesame oil and sesame seeds contain sesame. Some noodles, kimchi, and gochujang may contain wheat or other allergens, so check the labels.
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